Or..something like that. Maybe not in Greece, but resembling Greece! So my old neighbor asked me to decorate a cake for a friends 50th birthday, and the birthday theme was Greece! So I decided to come up with a Santorini inspired cake! I used fondant for the top and cut it out to look like the skyline, with the famous blue doors and roof. I used graham cracker crumbs for the sand and made a vanilla cake with vanilla buttercream =) I like the way it turned out, and the birthday girl loved it!

First off I’d like to wish my mom a Happy Birthday!! As I mentioned earlier, my mom has been away at the Dominican Republic for a week! And today is her Birthday! But she isn’t home til tomorrow, friday, missing her birthday! So I thought I would bake her a cake so she could have it when she gets home! A birthday isn’t a birthday without cake! Also, I’ve gotten my final grades back and was super happy to receive a B in Biology! So all that stressing, and even lack of baking paid off! So, I think I deserve a piece of cake too!

Ever since I made the Zucchini cake I’ve been wanting to make a carrot cake, mostly so I could use my shredder attachment again! But also, my mom loves carrot cake as well! I was originally going to make another one from the Joy of Cooking, but then compared the two and liked the additions of coconut to the cake, also it seemed to make more. So, from the book I got for my birthday last year, Dorie Greenspan’s Baking: From my home to yours, I decided to try out her Bill’s Big Carrot Cake. So far I’ve loved everyting I’ve baked from it, including the white out devils food cake, which I made for my brother’s birthday in March, which was de-licious!! So here’s the recipe for the carrot cake! It’s definitely a winner.

Bill’s Big Carrot Cake

From Baking: from my home to yours by Dorie Greenspan
Yields 10 servings

Ingredients:

For the cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¾ teaspoon salt
• 3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted with a shredding a blade or use a box grater, i used my KitchenAid with the shredding blade and baby carrots)
• 1 cup coarsely chopped walnuts or pecans
• 1 cup shredded coconut (sweetened or unsweetened)
• ½ cup moist, plump raisins
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs
• *I also added about a cup of crushed & drained pineapple

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

1. Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. It will resemble custard or Jell-o at this point.
3. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
4. Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
5. The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut in.

*I toasted some coconut beforehand, and sprinkled it on top of the first layer in the middle of the cake.

To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Happy Birthday Mom! xox From Me & The animals

For my friends 21st Birthday I wanted to make him some cupcakes that fit the occasion! Therefore, Beer cupcakes came to mind! And more appropriatley, a six pack of cupcakes!

I was going to try the Guiness Cupcakes that I’ve seen all over, but he isn’t much of a sweet tooth to begin with so I didn’t think a dark chocolate-y guiness cupcake would be good. So I went with Vanilla cupcakes instead. But I knew I had these cute little beer picks lying around, and Im sure he would consume more than enough alcohol without the extra alcohol cupcakes.

The cupcakes are just Vanilla cupcakes with Vanilla Buttercream. You can find the little picks at any baking supply store. 

Happy 21st Birthday Ry!

Enjoy!

For my 20th Birthday I decided to throw myself a party! I wanted to make a cupcake tower after seeing so many beautiful stands. I chose a color scheme and decided to make a cupcake stand myself! I found this great tutorial on Cake Journal .

My finished cupcake stand! i think it turned out ok!

I made my first even fondant flowers! With Vanilla cupcakes with Vanilla Icing.

I made a cake for my birthday dinner with the fam using the same concept and flowers, except tried a Bikini Clad cake!

For Jordans 20th Birthday we went to Whistler! We go up a few times a year as we have a place we always go to. I thought I would make him a Porsche Logo Cake! Seeing as how he loves them, and also owns a Porsche 944 S2. Which he drives me around in very often always. So I thought it would be a good way to thank him as well, for I am permanently in the passenger seat. So this is what I came up with. It came out alright, considering we didn’t even have a Blender! It was verrry hard to make the icing. But I got a little muscle to help me.

Jordan and I

The gang before heading out for the Birthday Dinner!

Jordan’s 19th Birthday Cake I made for him!